Start your morning off right with a warm blueberry crumb muffin!
Happppy Monday, friends! Breakfast treats are one of my favorite things to make. Especially on the weekends you can usually find me in the kitchen whipping something tasty up. Normally it’s my favorite waffles, but sometimes I opt for some kind of treat and that usually means muffins (or SCONES!❤️) Whenever I’m not feeling fruity in the morning, I’ll make these cinnamon swirl muffins. BUT, when I’m feeling like having some fruit up in my muffins, I always like to stick with the classics – blueberry muffins. Obviously if I’m going to make a muffin from scratch, it NEEDS to have streusel topping. It’s not the same without it.
I actually have a blueberry muffin on my blog already that I posted in my first few weeks of blogging {2 years ago}, but to save myself the embarrassment of those horrific, cringeworthy photos, I’m just going to update that post with a new and improved recipe and VERRRY improved photos. Ha! Really, it’s bad.
Anyways, back the muffins. The muffin base is a little buttery, a little vanilla-y, moist, with a nice crumb. You get a bite of juicy blueberries in every bite! Let’s not forget about the streusel topping, though. My favorite part about eating muffins with a crumb topping is picking a few pieces off before devouring the whole thing. It’s just something that’s gotta be done.
These muffing come together so quickly and you can substitute any berry you prefer or even substitute the fruit completely and add chocolate chips!
Blueberry Crumb Muffins
Ingredients
*Muffins*
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbs baking powder
- pinch salt
- 1/4 tsp cinnamon
- 1/2 cup buttermilk
- 1/2 cup unsalted butter melted
- 2 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 cups fresh blueberries
- 1 tbs flour - for blueberries
*Crumb Topping*
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- 1 1/4 cup + 2 tbs all-purpose flour
- pinch salt
- 1/2 + 2 tbs unsalted butter cold and cubed
Instructions
- Preheat oven to 400 degrees. Add muffin liners to muffin tin, set aside.
- In a medium-sized bowl, toss 1 1/2 cups of blueberries with 1 tbs of flour. Reserve the remaining berries for later.
- In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon together.
- In a separate bowl, whisk buttermilk, melted butter, eggs, sour cream and vanilla until smooth. Stir wet ingredients into dry until almost fully combined, do not over-mix. Fold blueberries in by hand.
- In a large bowl, stir granulated sugar, brown sugar, cinnamon, flour and salt together. Add butter cubes and cut it in until the mixture resembles a coarse crumb.
- Distribute batter to each muffin liner, filling 2/3 full. Top batter with a few of the remaining blueberries then add crumble on top. Place muffins in oven and turn down heat to 375 degrees. Bake muffins for 20-22 minutes or until a toothpick in the center comes out clean. Allow muffins to cool in pan until completely cooled.
Those look simply wonderful! (And your old photos cannot possibly look worse than mine.)
There isn’t much better than a fresh warm blueberry muffin in my opinion!
I always go for blueberries too for my muffins! My kiddos love them! The crumb topping looks crazy delicious!
These truly look like the perfect blueberry muffins! Love that crumb topping!
These look like the blueberry muffins of my dream! Yum!
These muffins are pure heaven! I live for that crumb topping! ♥
We love blueberry muffins so these would fit right into our breakfast rotation! We always have to have muffins around. It is an addiction! 🙂
It states: 1/2 + 2 Tbsp Butter. Can someone PLEASE SPECIFY 1/2 CUP OR 1/2 TABLESPOON!!! Thank you!